Poisson en Papillote with Mango Avocado Salsa



fish-in-paper-for-web-1With such a busy household, I always like to have a speedy, yet healthy, recipe on hand for dinner. This is one such recipe. The thing I love about this recipe, apart from being speedy and healthy, is that there are many variations. So you can add flavours as you see fit to suit your tastebuds at the time. You can also use any soft white fish fillets as the parchment holds in the moisture and protects the delicate flesh. Keep in mind that the fillets are steaming, not poaching, so add liquid sparingly. Halibut, Cod, Sole, even Bream are some examples of fish I have used. This recipe provides a healthy, flavourful meal without the fishy smell. What more could you ask for? Impress your guests by allowing them to open their pouches individually, almost like opening their own surprise gift, enabling them to inhale the fragrant steam as it is released. Papillote is from the French word ‘butterfly’. Originally the parchment would be cut into the shape of a butterfly. I am always in too much of a hurry for the end result to bother with this. I use 30cm x 30cm squares of baking paper instead.


Poisson en Papillote

Serves 2

You will need two 30cm x 30cm pieces of baking paper for this recipe.


2 pieces of soft white flesh fish

2 shallots, finely sliced

2 small red chillies, finely sliced (optional)

1 lemon, thinly sliced

1 teaspoon freshly squeezed lemon juice (per parcel)

1 teaspoon soy sauce (per parcel)

2 drops sesame oil (per parcel)

fresh baby spinach (for serving)


1. Preheat over to 200 degrees Celcius. Place your fish pieces on each square of baking paper. Place lemon slices on top of each piece of fish. Sprinkle with finely sliced shallots and chillies and drizzle with the liquids.

2. Bring two sides of the baking paper up to the centre. Fold to seal. Roll up ends to enclose filling and tuck under to secure, forming a parcel. Place parcels on baking tray.

3. Bake for 12 to 15 minutes in the oven and serve atop a bed of fresh spinach leaves.


Mango Avocado Salsa


1 packet bean shoots, washed and drained

1 red onion, finely chopped

1 mango, cubed

1 avocado, cubed

1 lebanese cucumber, sliced

1 punnet baby tomatoes (tiny tom)

olive oil


Toss all ingredients in a large bowl or alternatively on a serving plate and moisten with a drizzle of olive oil. Serve as an accompaniment to your fish.

Tresor de la mere!

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